New Year Kohaku Namasu Recipe (Japanese Daikon and Carrot Marinated in Rice Vinegar)

daikon radish

🥗Healthier: jicama

💰Cheaper: regular radish

Jicama offers a similar crunch with fewer calories.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being more accessible.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a different flavor profile.

kombu

🥗Healthier: nori

💰Cheaper: seaweed flakes

Nori can be a more affordable and readily available seaweed option.

Cut the daikon radish into 2 inch cylinders.

Peel the skin thickly with a knife.

Slice the cylinders into 1/10 inch slices vertically.

Stack the slices on top of each other and shred into very thin strips.

Put the daikon into a bowl.

Slice the carrot using diagonal cuts, making it almost the same length but slightly thinner than the daikon.

Stack the slices and shred into thin strips.

Put the carrot into the bowl.

Add 1 tsp of salt and gently toss to coat evenly.

Allow to sit for 10 minutes.

Thinly shave the yuzu peel with a knife.

Remove the bitter white pith with the tip of the knife.

Shred the yuzu peel into thin strips.

Cut the yuzu in half and squeeze it with a citrus juicer, separating the juice.

Combine 1/2 tbsp sugar, 1/2 tbsp honey, 1 tbsp vinegar, 1 tbsp yuzu juice, and 2 tbsp water to make the Awasezu vinegar mixture.

Mix with a spatula and dissolve the sugar and honey in the liquid.

Tightly squeeze out the excess liquid from the vegetables, removing the salt as well.

Place the vegetables into the bowl of vinegar mixture.

Add the yuzu peel and toss to coat evenly.

Press the vegetables into the bowl with the spatula, allowing them to soak in the vinegar mixture.

Cover the bowl with plastic wrap and allow to sit in the refrigerator for at least 30 minutes.

Remove the stem of the dried persimmon and cut it in half.

Remove the seeds, if there are any, and chop the persimmon into fine strips.

Toss the vegetables to coat with the vinegar sauce again.

Combine the persimmon and vegetables in another bowl and lightly mix.

Serve the Kohaku Namasu in a mound shape in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary